Thanks all for the flurry of responses.
I ended up choosing a thinnish-walled, low-profile duanni pot, about 10 years old, made by a master before she was a master. It was a lucky find at $25.
I put it in a pot with fresh water, and brought it to a boil. While it was heating I added the Dan Kong, which I enjoy less, but which is still pretty good. I boiled it for 20ish minutes. Then I placed the pot in a glass container, and filled it with the water and leaves. I sealed it and left it overnight.
Since then, I have used it once or twice for Dan Kong, but I always reach for the Da Hong Pao when I want a good oolong. I also have brewed Silver Needles in it 5 or 6 times, with great results.
I have been eyeballing 5-10 grams (guess?) for what I think I remember to be a 180 cc pot, and doing a short rinse of 10 or 15 seconds, with water well off the boil the whole way through. Still steaming heavily, but maybe half from when I took it off the heat source. Then I let the leaves sit for a while to open. Then I start with instant steeps, so 10ish seconds counting the time to put the lid on and pour it out. After two, I just to 15 seconds, and so forth, gauging it more by breath than a timer.
I was pushing it to 10 or 12 infusions, ending at 5-10 minutes depending on the day and the amount of tea I used. Last week I decided to push it more, and in the 13th or 14th infusion, 10+ minutes, and as I neared 20 infusions more like 30 minutes, 45 minutes, and an hour, something amazing happened: it changed into a different tea, and tasted nutty and bolder. It is hard to describe, but it was amazing. I savored each sip, even though the end was a bit cold due to the LOOOOONG steeps.
Da Hong Pao is not my favorite oolong hands down. The Dan Kong is good, but a touch bitter, and without the spectrum or the nuance that I like. Hope these experiences help to guide others!
PS-I brewed many times in a gaiwan, even out to 16 steeps, without finding that nutty place. And overall, I like it much better in the duanni. Go figure!